If you have never ventured into the world of chickpea flour pancakes, then get ready to fall head over heels because this Chickpea Flour Pancakes Recipe is about to become your new favorite breakfast (or anytime!) treat. These pancakes are not only irresistibly fluffy and packed with a hint of warm cinnamon and vanilla but also incredibly simple to whip up with wholesome ingredients that nurture your body and satisfy your taste buds. Whether you’re gluten-free, vegan, or just looking for something deliciously different, this recipe proves that chickpea flour can transform into the fluffiest, most delightful pancakes that will brighten your morning in the best possible way.
Ingredients You’ll Need
To create these mouthwatering pancakes, you only need a handful of ingredients, each chosen to bring out the perfect balance of flavor, texture, and a lovely golden color. These basics come together to produce a batter that’s smooth, airy, and naturally sweetened, making your pancake experience wholesome and delightful.
- 1 cup Chickpea Flour: The star of the recipe, lending a rich, nutty flavor and a beautiful golden hue.
- 2 teaspoons Baking Powder: Essential for fluffiness, helping your pancakes rise to tender perfection.
- 3 tablespoons Unrefined Sugar: Adds gentle sweetness; coconut sugar or natural sugar substitutes work beautifully here.
- 1/2 cup + 2 tablespoons Almond Milk: This dairy-free milk keeps the batter light and moist while complementing the nutty tone.
- 1 teaspoon Vanilla Extract: Infuses a warm, inviting aroma that makes each bite irresistible.
- 1/2 teaspoon Cinnamon: A pinch of spice that deepens the flavor without overpowering the pancakes.
How to Make Chickpea Flour Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking the chickpea flour, baking powder, and sugar together in a bowl until evenly mixed and free from lumps. This even mixture is key to an airy batter that cooks flawlessly.
Step 2: Add the Almond Milk and Vanilla
Slowly whisk in the almond milk and vanilla extract. Chickpea flour can be tricky, forming lumps easily, so whisk vigorously until mostly smooth. For the smoothest batter, use a blender—it’s your shortcut to silky pancakes that cook evenly every time.
Step 3: Prepare the Pan
Heat a non-stick crepe pan or pancake griddle over medium heat and lightly grease it with about half a teaspoon of vegetable oil. Using an oiled paper towel to spread the oil helps keep it thin so your pancakes won’t fry, just gently cook to a perfect texture.
Step 4: Cook the Pancakes
Spoon 2 to 3 tablespoons of batter per pancake, shaping them to your preferred size. Let them cook for 2 to 3 minutes until the edges look set and bubbles start popping in the center—this signals it’s time to flip without fear of breaking.
Step 5: Flip and Finish Cooking
Using a spatula, flip each pancake carefully and cook for another minute until they are fully set, fluffy, and lightly golden. Transfer them to a cooling rack while you make the rest.
Step 6: Serve and Enjoy
Make 8 medium-size pancakes from this batter and get ready to wow your palate with a stack warm from the pan.
How to Serve Chickpea Flour Pancakes Recipe
Garnishes
These Chickpea Flour Pancakes shine best with simple yet fresh toppings. Think ripe banana slices, juicy fresh blueberries, and a generous drizzle of pure maple syrup. Each topping adds natural sweetness and bursts of flavor that perfectly complement the delicate spices in the batter.
Side Dishes
If you want to build a full meal around these pancakes, consider pairing them with crispy turkey bacon, a vibrant mixed fruit salad, or even a dollop of coconut yogurt. These sides add texture and balance, making your breakfast plate a gorgeous feast.
Creative Ways to Present
Thinking beyond the classic stack? Try layering your pancakes with yogurt and fresh fruit between each layer for a stunning parfait effect. Or fold bananas and nuts into the batter for a fun twist. These playful presentations turn the humble Chickpea Flour Pancakes Recipe into a culinary experience worth sharing.
Make Ahead and Storage
Storing Leftovers
If your batch of pancakes isn’t devoured immediately (though they usually are), keep leftovers in an airtight container in the fridge for up to 3 days. They stay moist and flavorful, ready for a quick snack or second breakfast.
Freezing
These pancakes freeze wonderfully! Lay them flat in a zip-top bag with parchment paper between each to prevent sticking, then pop into the freezer. They’ll keep their taste and texture for up to a month, perfect for meal prep.
Reheating
To reheat, toast your pancakes or warm gently in a skillet over low heat. This method brings back that fresh-off-the-griddle soft fluffiness and warm aroma that makes breakfast feel special all over again.
FAQs
Can I substitute chickpea flour with another flour?
Chickpea flour offers a unique nutty taste and texture that other flours can’t quite replicate. While you could try other gluten-free flours, the distinct flavor and fluffiness may vary, and adjustments in liquid might be needed.
Is this recipe vegan?
Absolutely! Using plant-based almond milk and no eggs keeps this Chickpea Flour Pancakes Recipe entirely vegan, making it perfect for dairy-free and egg-free diets.
Can I make this recipe sugar-free?
Yes, simply swap the unrefined sugar for sugar-free alternatives like erythritol or monk fruit sweetener. The pancakes will remain sweet and delicious without added sugar.
Why do chickpea pancakes sometimes get lumpy?
Chickpea flour naturally tends to clump when mixed with liquid. To reduce lumps, whisk vigorously or blend the batter. A few small lumps won’t affect the final texture much once cooked.
How thick should the batter be?
The batter should be pourable but not too runny. It should flow slowly off the spoon and hold shape when spooned onto the pan, ensuring fluffy and well-set pancakes.
Final Thoughts
This Chickpea Flour Pancakes Recipe is truly a joy to make and eat. It brings together simple, nutritious ingredients into a tasty breakfast that anyone can feel good about. Give it a try, and I promise you’ll be singing its praises in no time—these pancakes are destined to become a staple in your kitchen, morning after morning.
Print
Chickpea Flour Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 medium pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Gluten-Free
- Diet: Gluten Free
Description
Delicious and nutritious Chickpea Flour Pancakes made with simple ingredients, perfect for a gluten-free, protein-rich breakfast or snack. These fluffy pancakes are easy to prepare, lightly sweetened, and pair wonderfully with fresh fruits and maple syrup.
Ingredients
Dry Ingredients
- 1 cup Chickpea Flour (known as garbanzo bean flour, NOT besan or gram flour)
- 2 teaspoons Baking Powder (or 1 teaspoon baking soda)
- 3 tablespoons Unrefined Sugar (coconut sugar or sugar-free erythritol/Monk fruit)
- 1/2 teaspoon Cinnamon
Wet Ingredients
- 1/2 cup + 2 tablespoons Almond Milk (vanilla, unsweetened or plant milk of your choice)
- 1 teaspoon Vanilla Extract
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the chickpea flour, baking powder, sugar, and cinnamon until well combined and no lumps remain.
- Add Wet Ingredients: Gradually whisk in the unsweetened almond milk and vanilla extract until a smooth batter forms. Whisk vigorously to reduce lumps; a blender can be used for an ultra-smooth texture.
- Prepare the Pan: Warm a non-stick crepe pan or pancake griddle over medium heat and lightly grease with about 1/2 teaspoon vegetable oil, using oiled absorbent paper to prevent excess oil.
- Pour Batter: Spoon 2-3 tablespoons of batter per pancake onto the pan, adjusting for desired pancake size.
- Cook First Side: Cook pancakes for 2-3 minutes until the edges are set, bubbles appear in the center, and the pancakes release easily from the pan.
- Flip Pancakes: Gently flip the pancakes using a spatula and cook for an additional minute until the centers are set and fluffy.
- Repeat and Cool: Transfer cooked pancakes to a wire rack to cool slightly while cooking the remaining batter until all pancakes are done.
- Serve: Serve immediately with maple syrup, banana slices, and fresh blueberries for a delicious breakfast treat.
Notes
- To avoid lumps, whisk the batter vigorously or blend it for a smoother consistency.
- Using too much oil will fry the pancakes instead of cooking them gently; use just a light coating on the pan.
- Substitute almond milk for any plant milk of your preference.
- Make sure the pan is properly warmed to cook pancakes evenly without burning.
